Categories
Blanks for the winter
  1. home
  2. ➠ Easter cakes
  3. ➠ Recipes for Easter 2021
  4. ➠ Easter cake with kefir and sour cream

Easter cake with kefir and sour cream

0
2951
Kitchen Russian
Calorie content 310.5 kcal
Portions 15 port.
Cooking time 210 minutes
Proteins * 4 gr.
Fats * 11.2 gr.
Carbohydrates* 45.1 gr.
* per 100 gr. product
Easter cake with kefir and sour cream
Content

I have long wanted to share with you a recipe for a delicious and fragrant Easter cake cooked with kefir and sour cream. The cake is light and airy. It takes a little effort to prepare this cake, but you will be pleasantly surprised by the result.

Ingredients

Cooking process

step 1 out of 29
Prepare the necessary ingredients for the cakes.
step 2 out of 29
Prepare the required icing ingredients.
step 3 out of 29
Pour kefir preheated to a warm state into a small bowl, add dry yeast. Mix well.
step 4 out of 29
Then add a tablespoon of granulated sugar and a few tablespoons of pre-sifted wheat flour.
step 5 out of 29
Stir well, cover with cling film and leave in a warm place for about 30 minutes.
step 6 out of 29
Break the chicken eggs into a deep container.
step 7 out of 29
Add granulated sugar and vanilla sugar.
step 8 out of 29
Melt the butter in a water bath or microwave, add to the egg mixture.
step 9 out of 29
Then add the sour cream.
step 10 out of 29
Stir until smooth using a mixer or whisk.
step 11 out of 29
The mixture will turn out to be quite liquid.
step 12 out of 29
Dough during this time will rise well and increase.
step 13 out of 29
Add lemon zest to the dough.
step 14 out of 29
Then pour in the liquid ingredients. Stir well until smooth.
step 15 out of 29
Sift the remaining amount of wheat flour in several steps and send it to the container with the rest of the ingredients. Knead the dough thoroughly. Put the kneaded dough in a container and cover with a towel. The capacity should be several times larger, as the dough will grow well in size. Leave in a warm place for about an hour.
step 16 out of 29
During this time, the dough will increase in volume well.
step 17 out of 29
Sort out the raisins, rinse with candied fruits and dry.
step 18 out of 29
Place the dough on a clean countertop. Top with clean and dry raisins and candied fruits.
step 19 out of 29
Stir in the dough thoroughly so that the sweets are evenly distributed.
step 20 out of 29
Lightly grease paper forms with vegetable oil.Divide the dough into pieces and fill the prepared forms 2/3 of the height.
step 21 out of 29
Cover the cakes and leave to rise for about 30 minutes.
step 22 out of 29
Place the cakes in an oven preheated to 180 degrees and bake for 30-40 minutes. Check readiness with a wooden skewer.
step 23 out of 29
Gently remove the finished cakes from the oven and cool completely.
step 24 out of 29
In the meantime, prepare the frosting. Put the gelatin in a small container and fill with two tablespoons of drinking water, leave to swell.
step 25 out of 29
Pour granulated sugar into a small saucepan, add 4 tablespoons of drinking water. Heat over low heat until the granulated sugar is completely dissolved.
step 26 out of 29
Pour the prepared syrup into a deep container, add lemon juice and swollen gelatin. Whisk with a mixer on medium speed until light airy.
step 27 out of 29
Decorate the cooled Easter cakes with icing.
step 28 out of 29
Sprinkle on top with decorative elements of your choice.
step 29 out of 29
Let the glaze solidify and serve.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *